Herb Mayonnaise Recipes

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add mustard and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

Steps:

• In a small bowl, sprinkle the gelatin over 2 tablespoons of cool water and let sit until absorbed, about 5 minutes. Put the bowl in a pan of hot water and stir to melt the gelatin.
• In a blender or food processor, combine the gelatin mixture, the egg and egg yolk, mustard, sugar, garlic, and herbs and process until smooth. With the machine running, add the oil in a slow steady stream (just drips at first, adding more rapidly once the mayonnaise begins to thicken) to make a very thick mayonnaise. Stop and add the lemon juice and vinegar once the mixture begins to thicken and then add the remaining oil, stopping just before it has thickened to your liking. It will thicken a bit more once it is chilled.
• Scrape into a small bowl, season with salt and pepper, and cover the surface with plastic wrap. Chill until ready to use. The mayonnaise will keep 3 or 4 days in the refrigerator, though the garlic flavor will intensify over time. Makes 2 cups.

Steps:

• Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

Steps:

• Heat the grill or a grill pan over medium-high heat. Remove the skin from the chicken and remove the bones. Slice the breast diagonally across to make 4 thin pieces. Pound the chicken lightly between 2 pieces of plastic wrap. Season the cutlets with salt and pepper, to taste, and brush them with a little oil. Grill the cutlets until cooked through, about 4 to 5 minutes per side. Remove from the pan and let cool.
• Put the mayonnaise into a bowl along with the mustard, lemon zest, parsley, and fennel fronds and whisk to combine. Check the seasoning and add salt, and pepper, to taste. Cut the baguette in half lengthwise. Spread the herb mayonnaise on the bottom half. Top with the chicken, onions, and lettuce. Spread the remaining mayonnaise on the other half and put it on top. Cut the sandwich into 4 pieces and wrap well in waxed paper or plastic wrap.

Steps:

• Put the egg yolk, mustard and vinegar in a mixing bowl. Start beating with a wire whisk while gradually adding the safflower and olive oils. Beat until thickened and smooth.
• Beat in the herbs, salt and pepper.

Steps:

• In a large bowl, whisk together the egg yolks and the mustard. While whisking continuously, slowly stream the oil into the egg yolks a little at a time until completely emulsified. This will take 8 to 10 minutes. A little patience, strength, and ambition are required, friends.
• When the mayonnaise has come together and is nice and thick, add the lemon juice, vinegar, and hot sauce and whisk for 30 seconds. Fold in the grated garlic and herbs and season with the salt. Taste and adjust the seasonings if necessary.
• Check you out! You just made mayo!! It'll keep in an airtight container in the fridge for about 1 week. If it separates, add 1 to 2 teaspoons water to the mayo and whisk until smooth and combined.
• Bonus!
• You can also make mayo in a food processor. Process the egg and mustard for about a minute, then slowly stream in the oil through the feed tube with the processor running until the mayo emulsifies and thickens beautifully. (If using a Mini-Prep, you can use the two little holes in the top of the lid to drip in the oil.) Add the lemon juice, vinegar, and hot sauce and pulse a few times until combined. Fold in the garlic and fresh herbs, and season with the salt. Sweet!

Steps:

• Put the egg yolk, mustard, white-wine vinegar, parsley, tarragon, cornichons, capers and shallots in a mixing bowl.
• Start beating with a wire whisk while gradually adding the oil. Beat until thickened. Add salt and pepper.

Steps:

• Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper.
• Do Ahead
• Mayonnaise can be made 6 hours ahead. Cover and chill.

Steps:

• Stir all ingredients together.
• Top a simple salad, perhaps with boiled new potatoes, sliced green onions, or dollop on grilled chicken and pasta. Add to deviled eggs, or use as a dip for fresh vegetables.
• Enjoy!